Momma Neely's Pot Roast
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Adapted from: Patrick and Gina Neely, Food Network
Prep Time: 15 minutes | Cook Time: 2 hours 35 minutes | Serves: 6–8
Level: Easy
A Southern pot roast done right — browned first in a Dutch oven for color and depth, then braised low and slow in red wine and beef stock with thyme and bay leaves until it falls apart. Carrots go in for the final hour so they stay tender but not mushy. The braising liquid becomes the sauce.
Ingredients
- 1 boneless bottom round roast, 3–4 lbs
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 2 yellow onions, peeled and quartered
- 3 cloves garlic, smashed
- 1 Tbsp tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 fresh thyme sprigs
- 2 bay leaves
- 3 carrots, peeled and sliced into 1/2-inch pieces
- Freshly chopped parsley leaves, for garnish
Instructions
- Preheat oven to 350°F.
- Season the roast generously on all sides with salt and pepper.
- In a Dutch oven over medium-high heat, heat the vegetable oil until shimmering. Sear the roast on all sides until deeply browned — don't rush this step, it's where the flavor comes from.
- Add the onions, garlic, and tomato paste and cook until slightly colored, about 2 minutes, scraping up any browned bits from the bottom.
- Add the wine, beef stock, thyme sprigs, and bay leaves. Bring the liquid to a simmer.
- Cover the Dutch oven and transfer to the oven. Roast for 1.5 hours.
- Add the carrots and continue cooking for 1 more hour, until the meat is very tender and falling apart.
- Transfer the roast to a cutting board and rest 15–20 minutes. Skim the fat from the braising liquid.
- Slice the roast, place on a serving platter, and spoon the braising liquid and vegetables over the top. Garnish with fresh parsley.
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